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Carrot Cake Pancakes

 
One serving costs about $0.26

$0.26 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 easter,vegetarian,lacto ovo vegetarian morning meal,brunch,breakfast
spoonacular Score:15%

Spoonacular Score: 15%

 

You can never have too many breakfast recipes, so give Carrot Cake Pancakes a try. One portion of this dish contains about 4g of protein, 5g of fat, and a total of 144 calories. This recipe serves 12 and costs 26 cents per serving. It is perfect for Easter. 2 people found this recipe to be flavorful and satisfying. Head to the store and pick up ground nutmeg, flour, optional: raisins, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is not so tremendous. If you like this recipe, take a look at these similar recipes: Carrot Cake Pancakes, Carrot Cake Pancakes, and Carrot Cake Pancakes.

Ingredients

Servings:
1 cup
1 cup carrots
carrots
1.5 cups
1.5 cups white whole wheat flour
white whole wheat flour
1 Tbsp
1 Tbsp baking powder
baking powder
0.5 tsps
0.5 tsps salt
salt
1 tsp
1 tsp cinnamon
cinnamon
0.25 tsps
0.25 tsps ground nutmeg
ground nutmeg
1 pinch
1 pinch ground allspice
ground allspice
4 Tbsps
4 Tbsps butter
butter
1
1  egg
egg
1.5 cups
1.5 cups milk
milk
3 Tbsps
3 Tbsps turbinado
turbinado
1 tsp
1 tsp vanilla extract
vanilla extract
0.5 cups
0.5 cups raisins
raisins
1 cup carrots
1 cup
carrots
1.5 cups white whole wheat flour
1.5 cups
white whole wheat flour
1 Tbsp baking powder
1 Tbsp
baking powder
0.5 tsps salt
0.5 tsps
salt
1 tsp cinnamon
1 tsp
cinnamon
0.25 tsps ground nutmeg
0.25 tsps
ground nutmeg
1 pinch ground allspice
1 pinch
ground allspice
4 Tbsps butter
4 Tbsps
butter
1  egg
1
egg
1.5 cups milk
1.5 cups
milk
3 Tbsps turbinado
3 Tbsps
turbinado
1 tsp vanilla extract
1 tsp
vanilla extract
0.5 cups raisins
0.5 cups
raisins

Equipment

ice cream scoop
ice cream scoop
microwave
microwave
frying pan
frying pan
whisk
whisk
bowl
bowl
ice cream scoop
ice cream scoop
microwave
microwave
frying pan
frying pan
whisk
whisk
bowl
bowl


Instructions

Peel and grate the carrots. If you end up having more than 1 cup of grated carrots from the 3-4 medium carrots, thats OK, this recipe can easily handle up to 1.5 cups of grated carrots. Microwave the grated carrots for 3 minutes on medium, or until the carrots are soft and partially cooked. Mix together the dry ingredients in a large bowl flour, baking powder, salt, and spices. Whisk together the wet ingredients in a bowl until well combined melted butter, sugar, egg, milk, and vanilla extract. Add the wet ingredients to the dry ingredients and whisk together until almost combined. Add the grated carrots and raisins/walnuts if youre using those. Stir until everything is combined, but do not overmix! Heat some oil or butter in a skillet. Use heaping tablespoons (or an ice cream scoop!) to add the pancake batter to the pan. Cook about 2-3 minutes on medium/low heat, or until little bubbles start forming at the surface. Flip each pancake, and cook about 2-3 minutes on the other side, or until the inside is fully cooked. Serve warm with butter, syrup, powdered sugar whatever you want!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.26
Ingredient
1 cup carrots
1.5 cups white whole wheat flour
1 tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoons ground nutmeg
1 pinch ground allspice
4 tablespoons butter
1 egg
1.5 cups milk
3 tablespoons turbinado
1 teaspoon vanilla extract
½ cups raisins
Price
$0.22
$0.38
$0.09
$0.08
$0.04
$0.02
$0.48
$0.24
$0.50
$0.32
$0.30
$0.49
$3.16

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

Cooking Tips

  • If you're baking with raisins, you can add them to hot water for 10 minutes or so to plump them up, then drain. You can also use some of the flour the recipes calls for to coat the raisins before mixing them into the dough so they won't all end up at the bottom.

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
144 Calories
3g Protein
5g Total Fat
21g Carbs
1% Health Score
Limit These
Calories
144
7%

Fat
5g
8%

  Saturated Fat
3g
19%

Carbohydrates
21g
7%

  Sugar
5g
6%

Cholesterol
26mg
9%

Sodium
158mg
7%

Get Enough Of These
Protein
3g
7%

Vitamin A
1968IU
39%

Phosphorus
111mg
11%

Calcium
98mg
10%

Fiber
2g
9%

Potassium
250mg
7%

Vitamin B2
0.09mg
5%

Iron
0.72mg
4%

Vitamin D
0.54µg
4%

Manganese
0.07mg
4%

Selenium
2µg
3%

Vitamin B12
0.18µg
3%

Vitamin B6
0.04mg
2%

Vitamin B5
0.21mg
2%

Vitamin B1
0.03mg
2%

Magnesium
7mg
2%

Vitamin K
1µg
2%

Copper
0.04mg
2%

Vitamin E
0.24mg
2%

Zinc
0.21mg
1%

Folate
5µg
1%

Vitamin C
0.97mg
1%

Vitamin B3
0.21mg
1%

covered percent of daily need

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